Pheasant breasts with cider vinegar

1 Servings

Ingredients

Quantity Ingredient
4 Single pheasant breasts, bones removed
6 tablespoons Butter, plus 2 T
4 Shallots, finely chopped
½ cup Cider vinegar
2 mediums Tart apples, peeled, thinly sliced
1 cup Chicken stock
¼ cup Cream
½ Pomegranate, seeds reserved

Directions

Preheat oven to 350 degrees F.

Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and

pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #507 by Sue <suechef@...> on Mar 09, 1997.

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